The Ultimate Guide for the Foodservice Professional 2nd Revised edition
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Presenting Service by Lendal H. Kotschevar
Book DescriptionA detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include: A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server
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Book DetailsISBN: 9780471475781
(276mm x 217mm x 14mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 19-May-2006
Country of Publication: United States
Books By Author Lendal H. Kotschevar
Management by Menu, Paperback (August 2007)
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. .
Quantity Food Production, Planning and Management, Hardback (March 2000)» View all books by Lendal H. Kotschevar
An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property.
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Author Biography - Lendal H. Kotschevar
Lendal H. Kotschevar, PhD, FMP, is Professor Emeritus at Florida International University. Valentino Luciani, CHE, is a former lecturer in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
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